Oven Baked Fish With Spicy Harissa Recipe Card

Tajins and pastillas are true symbols of Moroccan food. Moroccan cuisine has retained its traditionalism. In a broad sense Moroccan food is a part of Mediterranean cuisine. Various influences like Arabs, Moors can be traced in their food. The food here largely depends on seasonal and local produce.
The people are diet conscious and give a lot of importance to the use of fresh vegetables like carrots, cabbage, eggplant, pumpkin, zucchini, onions, peppers etc. which not only add a lot of colour but also plenty of nutrients to the dishes. They also use plenty of lentils and beans whereas meat is used in moderation. They do use plenty of Atlantic fish and seafood. Perhaps it is a result of the country having the longest coastline among other Arab countries.

Prep Time :26-30 minutes

Cook time :31-40 minutes

Serve :4

Level Of Cooking :Moderate

Taste :Spicy

Ingredients for Oven Baked Fish With Spicy Harissa Recipe

Pomfret 2

Yellow capsicum seeded and chopped 1 medium

Green capsicum seeded and chopped 1 medium

Red capsicum seeded and chopped 1 medium

French beans chopped 10

Carrot sliced 1 medium

Onion diced 1 medium

Garlic peeled 10 cloves

Babycorns sliced diagonally 4-5

Lemon thinly sliced 1

Olive oil 2 tablespoons

FOR HARISSA PASTE

Whole dry red chillies seeded and soaked

Coriander seeds 1 teaspoon

Caraway seeds (shahi jeera) 1/2 teaspoon

Carom seeds (ajwain) 1/2 teaspoon

Salt to taste

Onion chopped 1 small

Method

Step 1

Place yellow capsicum, green capsicum, red capsicum, French beans, carrot and onion in a baking dish. Add the garlic cloves and babycorns. Place lemon slices on top. Put the red chillies in a mixer. Add coriander seeds, caraway seeds, carom seeds, salt, onion and a little water and grind to a smooth paste. Preheat the oven to 200°C - 225°C. Slit the pomfret from one side without cutting through. Turn the pomfret over and slit it from the opposite side without cutting through.

Step 2

This will create a pocket on either side. Put some of the ground paste in these pockets. Add some of the remaining paste to the vegetables in the baking dish. Sprinkle some salt and one tablespoon of olive oil. Place the stuffed fish over the vegetables. Sprinkle the remaining olive oil over the fish and smear the remaining ground paste on the top. Cover the dish with aluminium foil and place it in the preheated oven. Bake for thirty to thirty five minutes. Serve hot.

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